Systemwide Lead Chef Trainer

SUBJECT: LEAD CHEF TRAINER REPORTS TO: CHILD NUTRITION DIRECTOR / SUPERVISOR ACCOUNTABILITY OBJECTIVE: The position of the Child Nutrition Lead Chef/Trainer will work with the department of Child Nutrition to develop school menu specific recipes utilizing unprocessed commodities as available and seasonal produce. The position will also train and make staffing recommendations concerning existing and potential cooks/bakers as part of the preparation and delivery of daily menu items to ensure: correct standardized preparation, student acceptability, effective delivery, and uniform presentation/plating of school meal menu components for all Worcester Public School meal programs resulting in the enhancement of meal participation, favorable student health, and positive academic outcomes. PRINCIPAL RESPONSIBILITIES: 1. Trains, oversees, makes recommendations of potential and existing cooking/baking staff while working on the preparation and delivery efficiencies of large scale “scratch” menu components utilizing a variety of equipment within the requirements and schedule of school meal programs: breakfast, lunch, snack, evening meals, summer meals, and send-out meals to other facilities upon request/need. 2. Base kitchens include but not limited to Claremont/Woodland K-12 School and other schools kitchens as needed during the school year, North High School during the summer months: average 800-1600 meals per day, 1500 meals per day during the summer months. 3. Continuously monitor and encourage customer acceptance while improving, modifying, and developing large scale “scratch” recipes with a priority given to locally sourced ingredients where applicable. 4. Creates plate presentation standards and monitors placement of menu components on serving line in order to maximizing student exposure and acceptance of menu components. 5. Communicates well with Child Nutrition Manager and kitchen staff to ensure the daily/weekly/monthly procurement of required ingredients and efficient productivity of cooking/baking staff. 6. Assists Child Nutrition Director and central staff with menu and recipe development and evaluation taking into account equipment, student preferences and seasonal availability of whole food commodities: USDA Commodities, local Farm-to-School, seasonal. 7. Assists Child Nutrition Director and central staff with on-site monitoring of Serve Safe principals/requirements, HACCP development compliance throughout process(s). 8. Visits, monitor, and recommends placement of production staff at other schools in the latter stages of individual cook/baker development ensuring recipes, quality standards, plating, and directed delivery of menu components are implemented. 9. Recommends and assists with school kitchen design/specifications according to the need: menu preparation, delivery, personnel safety, and sanitation compliance. 10. Trains and monitors site staff on all required USDA menu and HACCP related documentation. 11. Responsible for assuring equal educational opportunity to all individuals regardless of race, color, gender, age, marital status, religion, gender identity, national origin, sexual orientation, homelessness, or disability. 12. Performance of other job-related duties as assigned. REQUIRED QUALIFICATIONS: 1. Graduate of a Culinary Institution: Bachelor Degree or Higher. 2. Food preparation within an organization/kitchen among no less than 5 people. 3. At least 4 years of progressively responsible experience in large scale (400 ) multi entrée from-scratch cooking and baking in a commercial or institutional environment. 4. Ability to work well with varying ethnicities. 5. Possess Serve-Safe Certification. 6. This position is required to travel to district sites within Worcester. A valid driver’s license and reliable vehicle is required. Mileage is reimbursed upon completion of travel reimbursement forms. 7. SEI Endorsement or ESL dual licensure. PREFERRED QUALIFICATIONS: 1. Experience working with and training preparation staff. 2. Knowledge and experience cooking with a variety of ethnic recipes/ingredients. 3. Experience working with a basic and advanced kitchen preparation/serving/delivery equipment. WORK YEAR: 52 weeks / Year WORK DAY: 8-hour day TO APPLY: Any person interested in this position should apply on-line at www.worcesterschools.org. All information including a resume, cover letter and licensure must be submitted. This deadline does not preclude further advertisement or recruitment.

Salary : $37 - $44